Name: Maraschino Cherry Cupcakes
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 12
Cuisine: American
Ingredients: Cherry Cream Cheese Frosting:; 8 oz cream cheese; 3 1/2 cup powdered sugar; 1/4 cup Maraschino Cherries; 1/2 cup butter; 1 tsp vanilla extract; 1 1/2 cups all-purpose flour; 1 tsp baking soda; 1 tsp baking powder; 1/2 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1 cup sugar; 4 tbsp butter; 1 tbsp lemon zest; 1 tbsp fresh lemon juice; 1/3 cup Maraschino Cherries; 1/2 cup applesauce; 1/2 cup powdered sugar; 3 tsp vanilla extract; 2 tbsp cherry juice; 1/4 cup almond milk; 2 large eggs

Ingredients

Units Scale

Cherry Cream Cheese Frosting:
8 oz cream cheese
3 1/2 cup powdered sugar
1/4 cup Maraschino Cherries (paid link)
1/2 cup butter
1 tsp vanilla extract

Cherry Cupcakes:

1 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 cup sugar
4 tbsp butter
1 tbsp lemon zest
1 tbsp fresh lemon juice
1/3 cup Maraschino Cherries (paid link)
1/2 cup applesauce
1/2 cup powdered sugar
3 tsp vanilla extract
2 tbsp cherry juice
1/4 cup almond milk
2 large eggs

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Instructions

Preheat oven to 350°F (177°C).
In a large bowl, blend softened cream cheese and powdered sugar until smooth and creamy. You can also fold the ingredients with a spatula (paid link).
Place cherries into a food processor (paid link) and chop into small pieces. Blend the cherries and remaining frosting ingredients (softened butter and vanilla extract) in the bowl. Cover the frosting and refrigerate for at least 30 minutes to firm up.
In a separate large bowl, whisk (paid link) together the dry ingredients: flour, baking soda, baking powder, ground cinnamon, and ground nutmeg until combined.
In a second large bowl, beat the sugar and butter until light and fluffy.
Using a lemon zester (paid link), zest the lemon, then cut it in half and squeeze 1 tbsp fresh lemon juice into the butter-sugar bowl.
Add chopped cherries to a food processor (paid link) and pulse. Add the cherries and remaining wet ingredients (applesauce, powdered sugar, vanilla extract, cherry juice, and almond milk), except the eggs, to the same bowl. Blend by hand for 3 to 4 minutes.
Add eggs to the wet ingredients one at a time. Blend for 1 minute after each addition, until smooth.
Slowly add the dry ingredients to the wet ingredients. Lightly fold until blended. Do not overmix.
Place cupcake liners in a large muffin pan and fill each liner ¾ full with batter.
Bake cupcakes for 25 minutes, then remove from the heat. Let cool in the pan, then transfer to a wire rack and cool for 30 minutes, until completely cooled to room temperature.
Using a cupcake decorating kit (paid link), pipe chilled cream cheese frosting onto the top of each cupcake.